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Strain the raisins and measure the soaking water. Add or discard water as needed to make ¾ cup. Mix with the grated zucchini and raisins.

Stir the flour and the zucchini mixture alternately into the egg mixture. Spoon into the greased loaf pan and bake about an hour and ten minutes. This is a moist bread, and when it is done, the testing knife or fork will look a little wet, but it should not be gooey.

Kasha-Raisin Bread

2 cups whole wheat flour

¼ cup milk powder

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons oil

3 tablespoons honey

1 egg, separated

1 ⅓ cups warm water

1 teaspoon grated undyed orange or lemon peel

½ cup chopped raisins

1 cup toasted and cooked buckwheat groats

This sweet, moist, and hefty loaf is terrific with cabbage or winter squash soup. Toast and cook the buckwheat groats before you begin so they’ll have cooled somewhat before you use them.

Preheat oven to 350°F. Grease an 8″x4″ loaf pan. Sift dry ingredients together. Beat oil, honey, and egg yolk; add water, peel, raisins, and buckwheat groats.

Beat egg white stiff.

Stir dry into liquid ingredients, then fold in the egg white.

Turn into the pan and bake about 45 minutes.

This One’s for Adele

1 ½ cups whole wheat pastry flour

¾ cup whole wheat bread flour

½ teaspoon salt

2 tablespoons powdered milk

1 tablespoon baking powder

½ cup wheat germ OR

2 tablespoons wheat germ,

2 tablespoons soy flour, and ⅓ cup wheat bran

¼ cup butter or oil

¼ cup honey or light molasses

1 egg, lightly beaten

1 ½ cups water

Only slightly sweet—suitable for serving for lunch alongside tomato soup, with slices of cheese, or with fruit and yogurt, or anywhere a light/hearty bread is welcome. The recipe is dependable and tolerates a lot of variations, some of which follow.

Preheat oven to 375°F. Grease an 8″ 4″ loaf pan.

Sift the dry ingredients together, except the wheat germ (and bran, if used) and stir them into the mixture.

If you are using butter, cream it with the honey; when they are light and fluffy, beat in the egg, and then add the dry ingredients alternately with the water, stirring just enough to mix. If you are using oil, stir it into the honey and then add the egg and water; add dry ingredients and mix.

Bake for 45 minutes to an hour, or until a clean knife or toothpick inserted near the center comes out clean.

DATE-NUT TEA LOAF

Delicate in flavor, this recipe falls halfway between bread and the usual sort of desserty-rich date loaf. It is good just with Better-Butter or with ricotta cheese, or beside a fruit salad. Next day it makes fine toast.

Add one tablespoon grated orange peel to the creamed butter and honey. When the batter is mixed, stir in ⅔ cup chopped dates and ½ cup chopped, toasted nuts.

CINNAMON-CURRANT BREAD

Simple and sweet, nice enough for dessert; splendid sandwiching with nut butter or creamy mild cheese.

When you sift the flours, add 1 teaspoon cinnamon. Fold into the finished batter ½ cup currants or chopped raisins. Depending on how you plan to use this bread, you may want to add more honey.

MINCE-SPICE LOAF

Dark and moist, sweet and plenty festive for holiday fare—but not too heavy for other days. One of our best quick breads.

Follow This One’s for Adele but use molasses for sweetener and butter for fat. When sifting the flours, add 1 teaspoon cinnamon, ¼ teaspoon allspice, and pinches of nutmeg and clove. For the water, substitute 1 cup apple juice plus ¼ cup orange juice, and add 1 teaspoon rum or brandy flavoring, or 2 teaspoons booze. When the batter is mixed, fold in ½ cup raisins and 1 cup grated fresh apple. This one may take an extra 15 minutes in the oven.

Persimmon-Nut Bread

3 tablespoons butter, at room temperature

¼ cup honey

1 egg

1 cup persimmon pulp

1 ½ cups whole wheat pastry flour

½ cup whole wheat bread flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ginger

½ teaspoon salt

pinch cloves

½ cup chopped walnuts or pecans

Rich in